Fussing around with some ground pork about a week ago, I fried it up, then added diced garlic and diced ginger, a splash of soy and a good dollop of Sambal Olek chili sauce. Let it sizzle for a minute, and dayum! Whether used with spaghetti noodles or added to an omelet, it’s outstanding. If you have an idea as to a dish that this resembles, I’m all ears, but for now I’m claiming ownership.
If you are also a culinary genius and have invented something earthshaking, let us know!
That sounds like a variation to this: Thai Pork Omelet
A dish that I ate almost every day for breakfast when I was there. You sending deliveries out?
Sounds like a carnivore’s version of Ma Po tofu, which is usually 20 percent ground pork to 80 percent tofu, then served over udon or egg noodles. With lotsa extra hot pepper.
I sometimes cobble together several recipes to get a result I want. My son wanted macaroni and cheese with ground beef, for example. You can find dozens of recipes for Beefaroni-style casseroles on the internet, with lots of tomatoes, but nothing really for just mac n’ cheese flavored with beef.
Because I wanted a custardy base, I beat an egg with a half cup each of sour cream and cottage cheese, adding just enough whole milk to make it runny. Stir in a cup each of shredded sharp cheddar and pepper jack.
My local Whole Foods sells a bulk pasta that is a short tube about one and a half inches long…smaller that ziti but longer than elbow. Perfect. I cook a quarter pound of that al dente.
A quarter pound of ground beef in the skillet with a few tablespoons each of chopped onion and Italian frying pepper. When the veg is soft and the meat is browned, add a minced garlic clove. Plenty of S&P and a good teaspoon of dried oregano.
Stir the meat and pasta into the custard thoroughly, then pour into a buttered baking dish. Sprinkle another cup of shredded cheddar/jack over the surface. Bake in a 400 oven until it’s bubbly and the surface cheese has turned golden and appetizing. Let rest for at least ten minutes before digging in. Feeds two big appetites, or one with leftovers for lunch.
Lightly rinse a couple cups of kimchi, chop it into pieces 1/2 - 1", fry in a hot saute pan with a little oil until browned some on all the pieces. Push to one side of the pan, lower the heat to medium, and add some eggs (if you need more oil for the eggs add it). Cook eggs over easy-ish. Empty the kimchi onto a plate, place the eggs on top. Eat all together. Optional: sprinkle furikake seasoning on top.
Speaking of which…and I might be the first person ever to do this…
Take cottage cheese out of the fridge. Put several spoonfuls in a shallow bowl.
Take kimchi out of the fridge. Put a couple spoonfuls over the cottage cheese, making sure to get plenty of the peppery marinade.
Eat with chopsticks.
Weirdly satisfyingly.
Clearly, I need to try harder.
Gotta try it. And I think you might be right about being the first!
As do I. Mine involves a Ritz cracker.
I think this is a variation on Chicken Cordon Bleu, but since I never bothered to learn how to stuff a chicken breast, it isn’t that, exactly, and I call it Chicken à la Lin.
Take a medium-sized Vidalia onion (deskinned, wise guys) and about a quarter pound or so of a smokey ham and whizz it through a food processor until so finely chopped it’s almost but not quite paste. The mix should be about half and half onion and ham. Drop it into a saucepan with red wine on a low heat and sweat it until the onions are soft. Set aside. (Use a sweet white onion if Vidalias aren’t in season.)
Take 4 chicken breasts and turn them plump side down. Cut down the midline until you’re about halfway through the breast and then shove the meat from the cut to each side so you have a bit of a hollow.
Put the chicken breasts into a baking pan (I use Pyrex). Butter the breasts. Sprinkle chopped garlic (to taste; mine is set to LOTS), thyme, and lemon juice on the breasts. Put a slice of provolone cheese on top. Spoon the ham and onion mix on top. Put another slice of provolone cheese on top of that. Add chicken broth and red wine to the pan so that it’s about ⅓ of the way up the sides of the breasts (about 2 parts broth to 1 part wine). If there’s any ham and onion left, sprinkle the ham and onion on top of the top layer of cheese.
Put into a preheated oven at 350 for about 30 minutes or so (depends on the size of the breasts). When the cheese is browned and bubbly, take it out of the oven. Serve with rice. I like basmati rice that has turmeric in it, but it’s up to you. Also I don’t use the liquid that the chicken cooked in after the chicken finishes cooking.
I know it’s common now. But I was mixing honey and mustard together before it went mainstream.
Soupa de fideo is made lots of ways, but I’ve never seen anyone make it with breakfast sausage like I do.
I was going to say, it sounds like a pared-down variation of any of a number of Southeast Asian stir fries.
Yup, pretty much, as it turns out:
• 2 Tbsp. extra-virgin olive oil
• 2 lb. ground pork, divided
• 1 2" piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
• 8 garlic cloves, thinly sliced
• 2 Tbsp. sugar
• 2 Tbsp. tomato paste
• 2 sprigs basil, plus more for serving
• ⅓ cup hot chili paste (such as sambal oelek)
• ¼ cup soy sauce
• ¼ cup unsweetened rice vinegar
• 1½ lb. fresh ramen noodles or 16 oz. dried spaghetti
• Kosher salt
• 2 Tbsp. unsalted butter
RECIPE PREPARATION
• Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes. Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.
• Divide noodles among plates. Top with torn basil.
A truly excellent version, but almost too hot.
Recently, I had been thinking of how good a tiramisu is, with the espresso-soaked ladyfingers and all. It occurred to me that the humble vanilla wafer banana pudding is a southern American version of a tiramisu, and that English spongecake trifle is also in the same family.
After thinking about various flavor profiles, I combined elements from each of these and came up with Banana Coffee Rum Coconut pudding. It’s slices of sponge cake dipped into rum-flavored espresso, layered in a deep dish with sliced banana and homemade pastry cream which has been flavored with coconut extract.
It’s so astoundingly good that I’d enter it into any dessert contest, if such a thing existed around here.
But someone must have come up with it before, I’m sure.
That sounds delicious, and I don’t even *like *coffee. Also, you never know. After all, chocolate chip cookies were new, once, and their ingredients had been around for a long time before they were put together like that.
If you make baked beans, add a tablespoon of instant coffee to them.
I’m guessing putting freeze dried beans in your coffee is less successful.
It reminds me of a filling I made for wontons one time, back when I took potlucks seriously (I didn’t use a hot sauce, though).
Sounds yummy, but what the hell is a MEDIUM Vidalia onion? I’ve only seen them in three sizes; jumbo, gigantic, and humongous.